Toraja Grade 2

Description

Grown in mountainous Tana Toraja region, South Sulawesi, Toraja coffee is recognized as a masterpiece through out the world for its relatively low yet vibrant acidity. Though many people comparatively more acidic and less body than Sumatra coffee beans but more earthy than the Java coffee beans.

Characteristics

Fragrance/Aroma : Spicy Fruity, Excellent Aroma
Flavor : Herbal, Earthy, Spicy, Sometimes Appears Caramel Dark Chocolate Light
Acidity : High
Body : Medium

Spesifications

Screen Size : 15-19
Moisture : Max 13%
Triage : 8-10%
Defect Value : Max 11

Description Scheme

Time from Flowers to Be Berry : 9 Months
Production (Kg/Ha) : 800 to 1500
Optimal Temperature : 13 to 28°C
Optimal Rainfall : 100 to 3000 mm
Altitude : 1200 to 1700 from Sea Level (asl)
Soil Type : Infertile to Fertile volcanic Soils
Country of Origin : Indonesia
Production Areas : Tana Toraja Highland, South Sulawesi
Caffeine Content : 0.8 to 1.4%
Form of Seeds : Flat with a Clear Midline
Character Stew : Acid & Chocolate
Method of Harvest : Mechanical and Hand Pick
Processing Method : Fully Washed (Estate) and Wet Huling Washed Process (Smallholders)